Smoky Salsa Roja – a delicious recipe with peppers, garlic, tomatoes, kosher salt, ground cumin, sugar. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Place peppers in large, dry skillet. Toast over medium, stirring often, until darkened and fragrant, about 1 minute. Transfer to a bowl. Cover with hot water; soak 30 minutes. Remove stems.
2
Place garlic in skillet. Cook over medium, stirring often, until soft and lightly browned, about 15 minutes. Let stand until cool enough to handle. Remove and discard peels.
3
Preheat broiler with oven rack 4 inches from heat. Place tomatoes in a single layer on a rimmed baking sheet. Broil tomatoes until softened and charred, about 10 minutes, turning after 5 minutes. Let stand 5 minutes.
4
Transfer tomatoes and any pan liquids to a food processor. Add peppers, garlic, salt, cumin, sugar, and vinegar. Process until smooth, 1 to 2 minutes. Serve immediately, or store in an airtight container in refrigerator up to 3 days.
297
kcal
Calories
64
g
Carbs
12
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 dried chipotle peppers (about 1/2 oz.), 6 unpeeled garlic cloves, 1 pound plum tomatoes (about 10 tomatoes), 1 1/2 teaspoons kosher salt, and more.
Yes, Smoky Salsa Roja falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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